Mini Caramel Pavlovas

Brown Sugar and Caramel Mini Pavlovas: a chewy meringue topped with fresh cream and drizzled with caramel ❤️

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Hello bakers! Mini Pavlovas are a delicious summer dessert usually served with fresh fruit and cream…. not this one though. This irresistible dessert is topped with cream and caramel… super delicious! The topping isn’t the only difference with this brand new recipe. Caramel Mini Pavlovas are an extra special dessert you definitely need to try!

Instead of using white sugar in the egg whites to make the meringues I’ve used light brown sugar, sounds delicious so far right?! Light brown sugar as I’m sure you know contains molasses which flavours the meringue so deliciously. You can really taste the sweetness and caramel notes from the sugar, and it makes the meringues extra chewy in the middle!! Using light brown sugar colours the meringue beautifully as well, it looks incredible and tastes so yummy!

Making meringue does require a little patience. Slowly adding the brown sugar to the whisked egg whites creates a smooth shiny meringue. You can either pipe the mini pavlovas or spoon the meringue onto the baking sheet before shaping with a palette knife. Or you can do a bit of both like I did. I piped them into a circle but used a small palette knife to shape them and create a dip in the middle for us to fill later!! To bake the meringue it needs to be low and slow. Once baked leaving it in the oven for 20 minutes before taking out will make the perfect meringue.

The filling for these delicious Caramel Mini Pavlovas is simple. Vanilla cream drizzled with Carnations Caramel and sprinkled with salted caramel sprinkles. I’ve used ready made caramel but you can make your own, recipe is in my Caramel Rolo Blondies recipe. This really is a super simple and sweet dessert that will be a hit at any summer picnic or bbq!

Mini Caramel Pavlovas

Brown sugar meringues topped with fresh cream and caramel.
Prep Time 25 mins
Cook Time 1 hr 20 mins
Decorating Time 10 mins
Total Time 1 hr 55 mins
Course Dessert
Servings 15


For the meringue:

  • 4 Medium Egg Whites
  • 250 grams Light Brown Sugar
  • 1 tsp White Wine Vinegar
  • 1 tsp Cornflour
  • 1 tsp Vanilla Extract

For the topping:

  • 284 ml Double Cream (1 pot)
  • 1 tsp Vanilla Extract
  • Caramel Drizzle (I used Carnation's Caramel Drizzle)
  • Assorted Sprinkles (I used Salted Caramel Sprinkles)


  • Preheat the oven to 130C(fan)/150C.
  • Using a stand or hand mixer whisk the egg whites until stiff peaks form. Feel free to do the ‘hold above your head test’! Whilst still whisking add the sugar 1 tablespoon at a time, waiting in between additions for the sugar to incorporate. I usually wait about 20 seconds in between adding more sugar, but the slower you add the sugar the better really. Once all of the sugar has been incorporated add in the vanilla, corn flour and white wine vinegar and whisk one final time for 2 minutes.
  • On a large baking sheet use a little meringue to stick the grease proof paper down onto the tray. Spoon out 15 meringues onto the sheet, spread into a circular shape and create a dip in the middle so you can add filling later. Bake for 1 hour. Once the hour is up, turn off the oven and leave the meringues to cool in the oven for 20 minutes before removing.
  • Once fully cooled, whisk the cream with the vanilla. Spoon the whipped cream into the dip in the middle. Drizzle over the caramel sauce and top with any sprinkles. I used salted caramel sprinkles! Enjoy!

Happy Baking!!

Becky x

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